This is a healthy take on traditional grape leaves. The rice and meat as been replaced with jicama, which is extremely low sodium and contains no saturated fat. Plus it’s rich in vitamin c, fiber and potassium making it highly benefitial for heart health.
Ingredients:
2 cups raw jicama;
1/3 cup + 2 tablespoons extra virgin olive oil;
1/4 cup freshly squeezed lemon juice;
1/3 cup kalamata olives;
¼ cup pine nuts;
1 green onion, chopped;
1 teaspoon lemon zest;
1 clove garlic;
¼ cup chopped fresh dill;
1 tablespoon chopped fresh mint;
Sea salt and freshly ground white pepper;
1 bottle (about 16 ounces) grape leaves
Grate jicama on the coarse side of a box grater. In high-power blender, blend pine nuts, evoo, lemon juice, green onion, mint, garlic, sea salt and pepper. Stir enough into the jicama to moisten it well. Reserve the rest of the pine nut mixture for a dip). Stir in olives, dill, lemon zest and mix until well combined.
Rinse the grape leaves with water then pat to dry. Take one leaf at a time, and place on clean work surface, vein side up, and cut off stem end. Spoon about 1 tablespoon of jicama filling above the base of the leaf in the middle. Fold up bottom of leaf to cover filling, then fold over each of the sides, and continue rolling. These can be served raw as is with reserved dipping sauce, or can be placed in baking dish, drizzled with remaining evoo and lemon and bake for 10 minutes.
